> CARAMEL PECAN TURTLE PIE
>
> FILLING:
> 1 bag (14 oz.) vanilla caramels
> 1/2 c. unsalted butter
> 1/2 c. heavy (whipping) cream
> 2 c. pecan halves, toasted
> 1 (6 oz.) chocolate Ready Crust (save the plastic lid)
>
> TOPPING:
> 1/3 c. semi-sweet chocolate chips
> 2 tbsp. unsalted butter
> 2 tbsp. heavy (whipping) cream
> 2 tbsp. light corn syrup
> 1/2 tsp. vanilla extract
>
> FOR DECORATION:
> 1 c. heavy (whipping) cream, whipped to soft peaks
> Filling: Put caramels, butter and cream in a medium-size heavy
saucepan. Cook over low heat, stirring often with a whisk until caramels
and butter melt. Remove from heat and whisk until completely smooth.
Stir in pecans. Pour into pie crust. Cover with plastic lid and chill
3-4 hours until cooled and firm.
> Topping: Stir chocolate chips and butter in a small heavy saucepan
over corn syrup and vanilla until blended. Pour over pie. Chill at least
1 hour. Just before serving, decorate top with dollops of whipped cream.
Makes 10 servings.